TECHNOLOGY OF PRODUCTION OF HOMEMADE BOILED SAUSAGES IN UZBEKISTAN
| dc.contributor.author | Narmirzaeva N. B. | |
| dc.date.accessioned | 2025-12-29T18:16:26Z | |
| dc.date.issued | 2024-10-13 | |
| dc.description.abstract | This article describes the technology of cooking national boiled sausage, a unique dish of Uzbek cuisine, bliss for a true gourmet - this is (hasip) - homemade lamb sausage with liver. Despite its not very attractive appearance, the aroma is a real delicacy, the recipe of which can change slightly from personal preferences, while the main ingredients in hasip can always be varied, excluding them or adding them. | |
| dc.format | application/pdf | |
| dc.identifier.uri | https://webofjournals.com/index.php/4/article/view/1891 | |
| dc.identifier.uri | https://asianeducationindex.com/handle/123456789/25256 | |
| dc.language.iso | eng | |
| dc.publisher | Web of Journals Publishing | |
| dc.relation | https://webofjournals.com/index.php/4/article/view/1891/1874 | |
| dc.rights | https://creativecommons.org/licenses/by-nc-nd/4.0 | |
| dc.source | Web of Technology: Multidimensional Research Journal; Vol. 2 No. 10 (2024): WOT; 32-34 | |
| dc.source | 2938-3757 | |
| dc.subject | food of animal origin, boiled sausages, composition, ingredients. | |
| dc.title | TECHNOLOGY OF PRODUCTION OF HOMEMADE BOILED SAUSAGES IN UZBEKISTAN | |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.type | Peer-reviewed Article |
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